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Curried Couscous with Vegetables

Makes: 8 servings

Prep 15 mins Cook 4 hrs to 6 hrs (low) or 2-3 hours (high) Stand 5 mins

Ingredients

1 large onion, cut in thin wedges
2 cups coarsely chopped yellow summer squash and/or zucchini (2 medium)
2 14 1/2ounce cans diced tomatoes with jalapeno peppers
2 cups water
2 5.7ounce packages curry-flavor couscous mix
1 cup chopped toasted slivered almonds
1/2 cup raisins (optional)
Cilantro sprigs (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, undrained tomatoes, the water, and the seasoning packets from couscous mixes.

2. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Stir in couscous. Turn off cooker. Cover and let stand for 5 minutes. Fluff couscous mixture with a fork.

3. To serve, sprinkle each serving with almonds and, if desired, raisins. If desired, garnish with cilantro sprigs. Makes 8 servings.

Nutrition Facts (Curried Couscous with Vegetables)

Servings Per Recipe 8,
cal. (kcal) 280,
Fat, total (g) 9,
sat. fat (g) 1,
carb. (g) 43,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 2,
fiber (g) 6,
sugar (g) 6,
pro. (g) 10,
vit. A (IU) 875,
vit. C (mg) 12,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 24,
sodium (mg) 842,
Potassium (mg) 440,
calcium (mg) 91,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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